JP3064895B2 - Fat / oil emulsion composition and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an oil-and-fat emulsified composition having a rich milky taste, taste, richness and aroma, and a method for producing the same. More specifically, the present invention relates to an oil-in-water type oil / fat emulsified composition such as coffee cream, whipped cream, ice cream and the like, a water-in-oil type oil / fat emulsified composition such as margarine and shortening, and a method for producing the same.

[0002]

2. Description of the Related Art A fresh cream obtained by centrifuging milk and a butter obtained by further churning this fresh cream have a natural preferable milky taste, taste, richness and aroma, It is widely used for whipping, butter cream, coffee, etc., as well as for confectionery, baking, and cooking. However, the properties of raw cream and butter are expensive, and their physical properties are unstable due to their history processing conditions (type of dairy cow, feed, separation temperature, aging conditions, sterilization temperature, etc.), and there are restrictions on use. There's the problem I said.

[0003] In order to solve these problems in terms of quality, characteristics and price, synthetic creams and margarines using animal and vegetable edible fats and oils have been developed. However, these synthetic creams and margarines are not satisfactory in flavor, and currently many fresh creams or butters are used in order to express milky taste, taste, richness and aroma. is there.

In recent years, several methods have been proposed to solve these problems. When using milk fat,
When it is in the form of butter oil, the phospholipids are lost, and when making reduced milk using milk fat and skim milk powder, the richness of the milk can be reduced by adding butter milk powder containing phospholipids. Giving is a well-known fact in the past (Nippon Gijutsu Kyokai, Vol. 28, No. 3, 1987), and a method of blending a lipoprotein having a structure in which this phospholipid and a protein are bound has been found.

[0005] For example, a method for producing a foamed emulsion having a flavor property similar to that of a natural fresh cream by blending egg yolk (Japanese Patent Laid-Open No. 179454/1983), or a method of preparing an oil-in-water type oil-fat emulsion composition comprising lipid and protein (JP-A-5-236896) has been attempted to improve the milky feeling and the kokumi taste by blending a lipid protein complex which is a conjugate with lipoprotein.

[0006] However, none of these methods can sufficiently satisfy the flavor, and furthermore, there is a problem in terms of labor and cost in terms of production.
In order to solve the above problems, the present inventors have filed a patent application (Japanese Patent Application Laid-Open No. 8-000170) on an oil / fat emulsified composition containing a complex of an organic acid monoglyceride and a milk protein and a method for producing the same. did.

[0007] By blending a complex of this organic acid monoglyceride and milk protein, the above-mentioned problems could be solved to some extent. However, in order to sufficiently satisfy the flavor, it is preferable to use a milk component in combination, and the aroma is insufficient.

[0008]

DISCLOSURE OF THE INVENTION In view of the above situation, the present invention provides an emulsion composition of fats and oils such as creams and margarines which exhibit a sufficient milky taste, taste, richness and aroma even with a small amount of milk component. And a method of manufacturing the same.

[0009]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems. As a result, the complex of organic acid monoglyceride and milk protein is further subjected to lactic acid fermentation treatment to obtain a milky flavor. The present inventors have found that the taste, kokumi and aroma are remarkably improved, and have completed the present invention.

That is, a first aspect of the present invention is a fat and oil emulsified composition containing a lactic acid fermentation product of a complex of an organic acid monoglyceride and milk protein, and a second aspect of the present invention is an oil phase or A method for producing an oil-and-fat emulsified composition characterized by adding a lactic acid fermented product of a complex of an organic acid monoglyceride and a milk protein to an aqueous phase, respectively.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
Examples of the organic acid monoglyceride used in the complex of the organic acid monoglyceride and milk protein of the present invention include succinic acid monoglyceride, diacetyltartaric acid monoglyceride, citrate monoglyceride, acetate monoglyceride, and lactic acid monoglyceride, and the like. It is used in combination of two or more. In addition, the constituent fatty acids of these organic acid monoglycerides are desirably saturated fatty acids because they can be effectively bonded in a three-dimensional structure.

The milk protein used in the complex of the organic acid monoglyceride and milk protein of the present invention preferably contains casein, particularly casein having a non-micellar molecular structure. These non-micellar caseins include:
For example, in addition to sodium casein, potassium casein, and acid casein, which are alkali caseinates, calcium sequestering agents such as phosphates in raw milk, reduced whole milk powder, skim milk, reduced powder, buttermilk, reduced buttermilk powder, and the like. Or a precipitate obtained by collecting a precipitate whose pH has been adjusted to 4.4 to 4.6. These are used alone or in combination of two or more.

As a means for knowing whether or not casein is in a micellar state, when casein is in a micellar structure, it may be a complex of calcium phosphate-casein having a diameter of about 0.1 to 0.5 μm. It is known to exist as protein microparticles. Therefore, the present inventors focused on examining the micelle state of casein by means of an average particle size distribution as a technique for simply quantifying the structure. That is, a laser diffraction type average particle size distribution measuring device (LA-50)
0P, manufactured by Horiba, Ltd.)
The distribution section having a diameter of 0.1 to 0.5 μm was regarded as the micelle state of casein, and those having a larger particle size distribution were determined to be casein in the non-micellar state. According to this method, in the present invention, the casein content in a non-micellar state is preferably 15% or more, more preferably 30% or more, of milk proteins.

Next, a method for producing a complex of the organic acid monoglyceride and milk protein used in the present invention will be described. First, the concentration of milk protein is 1 to 50% by weight, preferably 5 to 2%.
A 5% strength by weight aqueous solution is prepared. At this time, it is preferable to adjust the pH of the aqueous protein solution to a range of usually 6 to 7 in order to effectively combine with the organic acid monoglyceride. next,
The protein aqueous solution prepared in this manner is usually used for 50 to 7 days.
Heat to a temperature slightly above the melting point of the organic acid monoglyceride at 0 ° C. Then, 1/100 to 1/1 (weight ratio) of the organic acid monoglyceride of the protein is added to the aqueous protein solution, mixed and dissolved, and then homogenized by an ultrasonic homogenizer, a homogenizer, a homomixer, a mycolloider or the like. Thus, a complex of the organic acid monoglyceride and the milk protein is prepared.

The complex of the organic acid monoglyceride and milk protein of the present invention is desirably subjected to a sterilization treatment such as UHT from the viewpoint of preservation when the aqueous solution thus obtained is used as it is. The aqueous solution also has a sufficient milky flavor improving effect, but may be subjected to a drying treatment by means of spray drying, reduced pressure drying, freeze drying or the like from the viewpoint of handling and storage.

Next, the lactic acid fermentation of the complex of the organic acid monoglyceride and milk protein used in the present invention will be described. The lactic acid bacteria used in the lactic acid fermentation of the present invention are preferably those having a high ability to produce diacetyl and lactic acid, which are the main flavor and flavor components of dairy products. More specifically, Streptococcus diacetylactis, Streptococcus
Cremoris, Leuconostoc cremoris, Leuconostoc dextranicum, Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus helveuticus, Lactobacillus brevis, and the like. One or more of these may be used. I just need.

Cultivation of the complex of the organic acid monoglyceride and milk protein of the present invention with lactic acid bacteria can be carried out under generally used conditions. That is, as the medium, a commonly used medium containing a carbon source, a nitrogen source, an inorganic substance, a vitamin, and an amino acid can be used, and it is preferable that the medium further contains lactose and citric acid. Culture conditions may be either aerobic conditions or anaerobic conditions, but static culture under aerobic conditions is preferred. The initial pH of the medium is 6-8,
In particular, it is preferably around 7, and the culture temperature is preferably 20 to 40 ° C. suitable for each lactic acid bacteria strain. Furthermore, it is preferable to culture under the above conditions until the acidity of the lactic acid fermentation product reaches the range of 0.05 to 2.0%. Acidity is 0.05%
If less than 2.0%, a sufficient flavor improving effect cannot be obtained, and 2.0%
If it exceeds 3, the acidity and the sour odor become strong and the taste is not favorable.

The measurement of the acidity was carried out by the following method with reference to "Daily Technology Collection (First Volume), Dairy Technology Promotion Association P.350". That is, 0.5 ml of a phenolphthalein indicator was added to 10 g of a lactic acid fermentation product and 40 ml of water were added, and titration was performed with an N / 10 sodium hydroxide solution. It was determined by the formula.

Acidity (%) = (Α × F × 0.009 / W) × 100 Α: Titration of N / 10 sodium hydroxide solution (ml) F: Potency of N / 10 sodium hydroxide solution W: Sampling fee (10 g) The lactic acid fermentation product of the complex of organic acid monoglyceride and milk protein obtained as described above is spray-dried in the form of the aqueous solution obtained as it is, or in terms of handling and storage. Drying may be carried out by means such as drying under reduced pressure and freeze-drying, and it is preferable to mix the oils and fats in the oil and fat emulsion composition according to the present invention in a dry weight ratio of 0.01 to 20% by weight. If the compounding amount is less than 0.01%, the effect of expressing a rich milky flavor, taste, body taste and aroma is insufficient, and even if it is added in excess of 20% by weight, the effect levels off.

The oil / fat emulsified composition of the present invention can be produced by a known method, and after preliminarily emulsifying an oil phase containing edible oil / fat as a main component and an aqueous phase containing dairy components, etc., , Sterilization, cooling, aging, etc.). In the present invention, the lactic acid fermentation product of the complex of the organic acid monoglyceride and the milk protein may be added to either the oil phase or the aqueous phase, but it is desirable to add the lactic acid fermentation product in the form of an aqueous solution to the oil phase.

The oils and fats used in the present invention may be vegetable oils and fats, animal fats and oils, or hardened, fractionated and transesterified ones thereof, as long as they are normally used as foods. More than one kind of fats and oils can be mixed and used. The proportion of fats and oils in the fat and oil emulsion composition obtained in the present invention is 5 to 60% by weight when the composition is oil-in-water, and 30 to 9 when the composition is water-in-oil.
A ratio of 0% by weight is preferable.

In the aqueous phase of the oil / fat emulsified composition of the present invention, it is particularly preferable to mix a milk component. For example, raw milk, skim milk, whole skim milk, buttermilk, whey, fresh cream, cheeses, yogurt , Butter or those obtained by concentrating and powder-treating them, flavoring agents such as milk flavor and butter flavor, and flavors. In addition,
Additives such as saccharides, emulsifiers, thickeners, and other additives such as seasonings, flavors, and coloring agents can be added to the aqueous phase if water-soluble and to the oil phase if lipophilic.

The method for producing the oil / fat emulsified composition of the present invention is as follows: an oil phase prepared by adding a lipophilic emulsifier and an oil-soluble blend to an oil or fat; Preliminary emulsification is performed by mixing and stirring the oil phase portion prepared by adding the water-soluble compound. Then, when it is an oil-in-water type oil-fat emulsified composition, after homogenizing this emulsion using a homogenizer such as a valve-type homogenizer, sterilizing, homogenizing again if necessary, and cooling. An oil-in-water type oil / fat emulsified composition is obtained. In the case of a water-in-oil type oil / fat emulsified composition, the pre-emulsion is sterilized while being uniformly stirred, and stabilized through a quench machine such as a perfector, a combinator, and a votator. Obtain the composition.

[0024]

Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. Production Example 1 [Preparation of Complex (MP-1) of Organic Acid Monoglyceride and Milk Protein] 7% by weight of sodium casein (trade name: Haplo: manufactured by Nippon Pharmaceutical Co., Ltd.) is dispersed and dissolved in 92% by weight of water. 6
After heating to 5 ° C., 1% by weight of succinic acid monoglyceride (trade name: Poem B-10: manufactured by Riken Vitamin Co., Ltd.) was added and dissolved, and then homogenized with an ultrasonic homogenizer (500 W) (5 W).
To obtain a complex solution of succinic monoglyceride and milk protein. Production Examples 2 and 3 [Preparation of Complex (MP-2, 3) of Organic Acid Monoglyceride and Milk Protein] With the formulation shown in Table 1, skim milk powder and sodium hexametaphosphate were dispersed and dissolved in water and heated to 60 ° C. Thereafter, diacetyltartaric acid monoglyceride (trade name: Poem W-10: manufactured by Riken Vitamin Co., Ltd.) was added, and the mixture was homogenized with a valve-type homogenizer at 60 kg / cm ^2.
HT sterilization was performed to obtain a complex solution of organic acid monoglyceride and milk protein.

Table 1 shows the results of examining the non-micellar casein content (%) in the milk protein used in the above complex production example.
It was shown to. In addition, in order to quantify the ratio of the complex in each sample, 30 ml of the sample was placed in a 100 ml sealed conical flask, shaken at 20 ° C. for 15 minutes, and then centrifuged to separate the upper layer (hexane layer). After removing 20 ml of hexane and distilling off hexane, the solid content was precisely weighed to determine the ratio to the weight of lipid in the sample, and this was shown in Table 1 as the free fat ratio (%) not involved in complex formation.

[0026]

[Table 1]

As is clear from Table 1, the higher the casein content of the milk protein in the non-micellar state, the smaller the free fat percentage of the complex and the easier the complex is formed. Production Example 4 [lactic acid fermentation product of complex (MP-1) (MPF-
Preparation of 1)] The complex (M) of the above-described organic acid monoglyceride and milk protein
P-1) 50% by weight, 5% by weight of skim milk powder, 45% by weight of water
The mother starter (10
% Lactic acid bacteria in Streptococcus
0.7% by weight of diacetylactis (manufactured by Christian Hansens) and Streptococcus cremoris (Stre
After inoculating 0.3% by weight of ptococus cremoris JDTA H-61), 1% by weight was inoculated at 34 ° C. for 24 hours, and allowed to stand at 34 ° C. until the acidity of the aqueous solution became 0.65%. After the cultivation, the mixture was heated at 85 ° C. for 20 minutes to produce a lactic acid fermentation product of a complex of organic acid monoglyceride and milk protein (MPF-
1) was obtained. Production Example 5 [Preparation of Non-Complex Lactic Acid Fermented Product (MPF-2)] In the above-described production of MPF-1, a non-complex lactic acid fermentation product was prepared in the same manner except that the composition shown in Table 2 was changed. A fermentation product (MPF-2) was obtained. Production Examples 6-7 [lactic acid fermented product of complex (MPF-3-4)
Preparation of MPF-1] A lactic acid fermented product of a complex of organic acid monoglyceride and milk protein (MPF-3 to 4) in the same manner as described above, except that the composition shown in Table 2 was changed.
I got Production Example 8 [Preparation of complex lactic acid fermentation product (MPF-5)] The complex (M) of the above-mentioned organic acid monoglyceride and milk protein
P-2) A mother starter (Lactobacillus vulgaricus (Lactobac) as a lactic acid bacterium in a 10% skim milk medium was dissolved and mixed with 80% by weight of water and 20% by weight of water and sterilized.
illus bulgaricus JDTA B-5b) after 1.0% by weight inoculation,
1% by weight inoculated at 34 ° C. for 24 hours), incubated at 34 ° C. until the acidity of the aqueous solution became 0.2%, and then heated at 85 ° C. for 20 minutes to obtain organic acid monoglyceride and A lactic acid fermentation product (MPF-5) of a complex with milk protein was obtained. Production Example 9 [Preparation of Complex Lactic Acid Fermentation Product (MPF-6)] In the above-described production of MPF-5, an organic acid monoglyceride and milk protein were produced in the same manner except that the formulation shown in Table 2 was changed. A lactic acid fermentation product (MPF-6) of a complex with the above was obtained.

[0028]

[Table 2]

Example 1 (Whipped cream) 20% by weight of rapeseed oil (melting point 32 ° C.), 6% by weight of hardened coconut oil (melting point 35 ° C.) Butter fat (melting point 32 ° C.) 14
The oil phase was prepared by adding 0.28% by weight of lecithin as an emulsifier and 8% by weight of lactic acid fermentation product (MPF-1) of a complex of organic acid monoglyceride and milk protein to the oil phase in which the weight% was dissolved.

On the other hand, skim milk powder 4% by weight, sodium hexametaphosphate 0.1% by weight, sucrose fatty acid ester (HL)
B11) 0.2% by weight was dissolved in 47.42% by weight of water to prepare an aqueous phase. The oil phase was added to the aqueous phase at 60 ° C, pre-emulsified and homogenized at 50 kg / cm ² , and then UHT at 140 ° C for 4 seconds.
After sterilization, the mixture was homogenized again at 100 kg / cm ² and cooled to 5 ° C. to obtain an oil-in-water oil / fat emulsion composition. This one is 5
After aging overnight at 100 ° C., the oil-in-water type oil-fat emulsified composition 100
8% by weight of granulated sugar was mixed with the mixture by weight and whipped with a mixer to obtain a whipped cream. Comparative Example 1 (Whipped cream) Same as Example 1, except that 4% by weight of non-lactic acid fermented product (MP-1) of organic acid monoglyceride and milk protein and 3.6% by weight of water were added instead of MPF-1. And a whipped cream was obtained in the same manner.

When the whipped cream flavor was subjected to a sensory evaluation, the cream of Example 1 had a stronger milky flavor than the cream of Comparative Example 1, and the cream and the rich taste of the rear mouth were particularly strong. Had been strengthened. Example 2 (Cream for coffee white) After dissolving 25% by weight of hardened soybean oil (melting point 32 ° C.), 0.02% by weight of glycerin fatty acid ester, lactic acid fermentation product of a complex of organic acid monoglyceride and milk protein (MPF- 1)
An oil phase was prepared by adding 5% by weight.

On the other hand, 4% by weight of skim milk powder, 0.2% by weight of sucrose fatty acid ester (HLB15) and 0.02% by weight of dibasic sodium phosphate were dissolved in 65.76% by weight of water to prepare an aqueous phase. The oil phase was gradually added to the aqueous phase at 60 ° C, homogenized at 50 kg / cm ² after pre-emulsification, and then subjected to UH at 140 ° C for 4 seconds.
After sterilization by T, the mixture was homogenized again at 150 kg / cm ² and cooled to 5 ° C. to obtain a cream for coffee white. Comparative Example 2 (Cream for Coffee White) In Example 2, instead of the lactic acid fermentation product of a complex of organic acid monoglyceride and milk protein (MPF-1), a non-complex lactic acid fermentation product (MPF-2) was used. A cream for coffee white was obtained in the same manner except that it was added.

Using the creams of Example 2 and Comparative Example 2, a coffee test was performed. That is, 2 g of instant coffee was dissolved in 100 ml of hot water at 80 ° C., and 10 ml of cream was added thereto, and the sensory evaluation was performed. The cream with the addition of the cream of Example 2 had a strong milky flavor and richness, which was favorable, whereas the cream with the cream of Comparative Example 2 had a weak milky flavor, and the bulky taste was particularly low. I couldn't. Example 3 (Concentrated Milk) After heating 9% by weight of soybean oil, 0.1% by weight of glycerin fatty acid ester and 3% by weight of lactic acid fermented product (MPF-1) of a complex of organic acid monoglyceride and milk protein were added. An oil phase was prepared.

On the other hand, skim milk powder 8% by weight, lactose 10
Aqueous phase was prepared by dissolving 0.02% by weight of carrageenan, 0.05% by weight of sucrose fatty acid ester (HLB15) in 69.83% by weight of water. The oil phase was gradually added to the aqueous phase at 60 ° C., homogenized at 120 kg / cm ² after pre-emulsification,
After UHT sterilization at 40 ° C for 4 seconds, 150 kg / cm ² again
And cooled to 10 ° C. to obtain an oil-in-water oil / fat emulsion composition. Examples 4 and 5 (concentrated milk) In Example 3, water was added in the same manner as in Example 3, except that MPF-3 and MPF-4 were added instead of the organic acid monoglyceride and the lactic acid fermented product of milk protein (MPF-1). An oil-type oil-fat emulsion composition was obtained.

Using the concentrated milks of Examples 3 to 5, white sauces were prepared, and the taste was evaluated. That is, 8% by weight of flour was added to 8% by weight of shortening, and the mixture was stirred well while heating to prepare a roux. After the roux was cooled to 40 ° C., 100% by weight of the oil-in-water type oil-and-fat emulsified compositions of Examples 3 to 5 diluted to 3 times with water and heated to 60 ° C. were added. The taste was adjusted with 0.35% by weight and pepper at 0.035% by weight to prepare a white sauce.

Each of the white sauces was preferable because it had a rich milky taste, taste, richness and aroma, but the white sauce of Example 4 using the lactic acid fermented product to which lactose was added was particularly preferable. In the white sauce of Example 5 using a lactic acid fermented product to which milk was strong and lactose and citric acid were further added, the body taste of the rear mouth milk was further emphasized. Example 6 (Margarine for Bread Kneading) 20% by weight of milk fat (melting point 32 ° C.), hydrogenated soybean oil (melting point 3
Lipase (Lipase No. 600, manufactured by Miles Co.) 0.02% by weight was added to 60% by weight (0 ° C.) and 7.8% by weight of water, followed by stirring at 37 ° C. for 1 hour and heating at 85 ° C. for 15 minutes.
0.2% by weight of lecithin was added to the fat in which the enzyme had been inactivated to prepare an oil phase.

On the other hand, a lactic acid fermentation product (MPF-5) of a complex of an organic acid monoglyceride and milk protein was added to this fat or oil.
% By weight, and an aqueous phase containing 2% by weight of salt is gradually added.
The pre-emulsified product was sterilized at 80 ° C. for 15 minutes, and then quenched and plasticized by a combinator to obtain a water-in-oil type oil / fat emulsified composition. Example 7 (Margarine for Bread Kneading) In Example 6, instead of lactic acid fermentation product (MPF-5) of a complex of organic acid monoglyceride and milk protein, MP
A water-in-oil type oil / fat emulsified composition was obtained in the same manner except that F-6 was added. Comparative Example 3 (Margarine for Bread Kneading) In Example 6, instead of lactic acid fermentation product (MPF-5) of a complex of organic acid monoglyceride and milk protein, 14
% Water-in-oil type oil / fat emulsified composition was obtained in the same manner except that a% skim milk powder was added.

Bread was prepared using the water-in-oil type oil / fat emulsified compositions of Examples 6 and 7 and Comparative Example 3 and evaluated for flavor. That is, 2% by weight of yeast, 0.1% by weight of yeast food, and 41% by weight of water are added to 70% by weight of strong flour and lightly mixed to form a dough (medium seed).
Fermented for half an hour. After that, strong wheat flour 30% by weight, salt 2% by weight, sugar 5% by weight, skim milk powder 1% by weight,
23% by weight of water and 7% by weight of each of the water-in-oil type oil / fat emulsified compositions of Examples 6 and 7 and Comparative Example 3 were added, and the kneading was sufficiently performed.

Next, the dough was divided, rolled and put into an intermediate wheel, and kept at 30 ° C. for 20 minutes. Next, it was molded, molded and fermented at 38 ° C. for 50 minutes, and finally baked in an oven at 215 ° C. for 30 minutes to prepare bread. In the case of adding the water-in-oil type fat / oil emulsified composition of Examples 6 and 7, the richness of milk was felt more strongly as compared with the case where the water-in-oil type fat / oil emulsified composition of Comparative Example 3 was added, and the fragrance was particularly fragrant. Was significantly improved.

The bread using the lactic acid-fermented complex of the micellar state and the milk protein having a high casein content in Example 7 was obtained by lactic acid fermentation of the complex with the non-micellar state of the milk protein having a high casein content. Compared to the bread using the dried bread, the body taste of the rear mouth of the milk was more strongly felt and delicious.

[0041]

As described above, the lactic acid fermented product of the complex of the organic acid monoglyceride and the milk protein of the present invention is added during the production of the oil-and-fat emulsified composition, so that even a small amount of the milk component has a milk flavor, Taste, body taste and aroma can be remarkably improved.

Continuation of the front page (72) Inventor Toshihiko Nishiyama 5-2-2-10 Kashinodai, Nishi-ku, Kobe-shi, Hyogo (56) References JP-A-8-170 (JP, A) JP-A-61-21075 (JP, A) (Japanese) 40-21229 (JP, B1) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23C 11/00-11/04 A23D 7/00 A23L 1/19 A23L 1/22-1 / 226

Claims (7)

(57) [Claims] 1. A complex of an organic acid monoglyceride and milk protein is converted into a lactic acid bacterium having a high ability to produce diacetyl and lactic acid.
An oil-and-fat emulsified composition for food, comprising a lactic acid fermented product obtained by more lactic acid fermentation . 2. A complex of an organic acid monoglyceride and milk protein, lactose and / or citric acid is converted into diacetyl and
An oil-and-fat emulsified composition for food, comprising a lactic acid fermented product obtained by lactic acid fermentation by a lactic acid bacterium having a high lactic acid-producing ability . Wherein an organic acid monoglyceride is succinic acid monoglyceride, diacetyl tartaric acid monoglyceride, citric acid monoglyceride, acetic acid monoglyceride, and one or more in food products according to claim 1 or 2, wherein the member selected from the group consisting of lactic acid monoglyceride Fat emulsified composition for use . 4. The method of claim milk protein is a milk protein containing the casein with a molecular structure of the non-micelle state 1-3 Neu
2. The oil / fat emulsified composition for food according to claim 1. 5. The lactic acid bacterium used for lactic acid fermentation, Lactobacillus, Streptococcus, and Leuconostoc one selected from a strain belonging to the stock genus or two or more at which any one of claims 1 to 4 An oil-and-fat emulsified composition for food according to the above. 6. A diacetyl and lactic acid-producing ability of a complex of an organic acid monoglyceride and milk protein in an oil phase or an aqueous phase.
A method for producing an oil-and-fat emulsified composition for food , comprising adding a lactic acid fermented product obtained by lactic acid fermentation with a lactic acid bacterium having a high content. 7. A lactic acid bacterium having a high ability to produce diacetyl and lactic acid by converting a complex of an organic acid monoglyceride and milk protein.
The production method according to claim 6, wherein the lactic acid fermentation product obtained by lactic acid fermentation is added to the oil phase in an aqueous solution state.